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Agathi keerai Poriyal
Hummingbird tree leaves stir fry
Print Recipe
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
sidedish, Soups and salad, Traditional
Cuisine
Autumn, diabetic friendly, gluten free, Medicinal, One pot, South indian, Summer, tamilnadu, Vegan, Vegetarian
Servings
4
people
Ingredients
1x
2x
3x
the green element
2
cups
agathi leaves
(humming bird tree leaves)
tempering
1
tsp
ghee / clarified butter
1/2
tsp
mustard seeds
1
long
dry red chillies
2-3
shallots
finely chopped
2-3
cloves
garlic
thinly sliced
for final touches
1/2
cup
grated coconut
salt to taste
Instructions
The leaves of the agathi tree can easily be separated from the stalk by just running against the direction of the leaves
Wash and clean these and set aside to drain
In a wok add the ghee with mustard seeds
As they splutter, add the red chilli, shallots and garlic and saute till golden.
Now give the leaves a rough chop and add them to the tempering
Mix well and keep covered on a very low heat to cook for about 5 minutes. Stir occasionally.
Open the lid stir and add the coconut and mix well again. If there is any water from the steam, stif fry till the water evaporates.
The dish is ready to be served.
Notes
Vary the amount of chilli based on your tastebuds. The garlic and shallots can be omitted if not consumed, it is tastier with them though.
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